Garden Bounty Beef Kabobs
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Yields:
-
8 kabobs
- Serves:
- 4
ingredients
- 1⁄4 cup reduced sodium soy sauce
- 2 tablespoons olive oil or 2 tablespoons canola oil
- 1 tablespoon molasses
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground mustard
- 1 lb boneless beef top sirloin steak, cut into 1-inch cubes
- 1 large sweet onion, cut into 1-inch pieces
- 1 large green peppers or 1 large sweet red pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch slices
- 1 pint cherry tomatoes
- 1⁄2 lb fresh large mushroom
-
Dipping sauce
- 1 cup reduced-fat sour cream (8 oz)
- 1⁄4 cup nonfat milk
- 3 tablespoons onion soup mix
- 2 tablespoons Dijon mustard
- 1⁄8 teaspoon black pepper
directions
- In a large resealable plastic bag, combine the first six ingredients; add the beef. Seal bag and turn to coat; refrigerate for 1 hour.
- If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill.
- Drain and discard marinade.
- On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
- Grill, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until beef reaches desired doneness, turning three times.
- In a saucepan, combine the dipping sauce ingredients; mix well. Cook over low heat until heated through. Serve with kabobs.
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RECIPE SUBMITTED BY
GibbyLou
United States